THE FOLLOWING NOT CLEAN COOKING EQUIPMENT, REACH IN COOLERS,COLD HOLDING UNIT AND HOT HOLDING UNIT. INSTRUCTED TO CLEAN AND SANITIZE ALL. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Use dustless cleaning methods. SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES. CLEAN OR REPLACE THE CEILING TILES THAT ARE IN POOR REPAIR OR STAINED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. IN THE FOOD STOREROOM AND DRY GOODS STOREROOM SHELVES HAVE WORN DOWN PAINT. INSTRUCTED TO PAINT THEM. GREASE TRAP UNDER THE THREE COMPARTMENT SINK IS RUSTY BOTTOM AND SIDE CRACKED. INSTRUCTED TO REPLACE UNIT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF CLEANING TO REMOVE DEBRIS BEHIND AND UNDER EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES TIMES. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILD NEEDED IN REAR STORAGE AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. AIR VENT IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE DUST BUILD UP. FLOOR DRAINS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAINAT ALL TIMES. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. ALL REACH IN COOLERS MUST HAVE THERMOMETERS VISIBLE. MUST INSTALL AND MAINTAIN AT ALL TIMES.
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